Gulab jamun

Gulab jamun recipe
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Gulab jamun recipe

Summary Not available
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, North India
Person: 14
Calories: 71kcal


  • 300 g milk powder
  • 5 tbsp flour
  • 1 tsp ghee
  • 1 tbsp ghee
  • 2 milk
  • 1 tbsp curd
  • 1 Soda Bi-carb
  • 1 tsp pistachios
  • 1 Sugar
  • 1 water
  • 4 cardamom
  • 1 tsp rose water


  • Preparation of sugar syrup Mix together water, sugar and crushed cardamoms in a pot
  • Boil the syrup until it turns slightly sticky
  • Turn off the stove before it goes to a 1 string consistency
  • If it reaches a 1 string consistency, then add 2 tbsp of water and mix
  • Add rose water and mix
  • Set aside to keep it hot
  • Making gulab jamun balls Fluff up the flour in the jar with a fork and then measure correctly
  • Mix together flour, milk powder and soda in a bowl
  • Either sieve it or mix uniformly
  • Add ghee to it
  • Mix well
  • In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk
  • Pour 1
  • 5 tbsp of this to the flour mixture
  • Begin to bring the flour together to make a dough
  • If the dough is too dry, add little more milk & curd until you get a smooth dough
  • Do not add a lot
  • Use only as needed
  • The dough turns sticky
  • Grease your fingers and make a ball
  • The dough must not be soggy
  • It must hold the shape well and should be smooth without any cracks
  • Divide to 14 to 18 equal sized portions
  • Grease your hands and roll to smooth balls
  • They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns
  • Keep them covered
  • How to make gulab jamun Heat up the pan with ghee or oil on a medium heat
  • Also check if the syrup is hot
  • If it is not hot, heat it up a bit
  • It must be hot and not very hot
  • To check the right temp, you can drop a small piece of dough in the oil
  • It must rise slowly without changing its color
  • If it rises rapidly then you will need to cool the oil a bit before frying
  • When the ghee is just medium hot, add the balls
  • Make sure the oil is not very hot else the gulab jamuns will brown without cooking well
  • Fry the balls on a medium flame for 1 to 2 mins
  • Then regulate the flame to low flame & fry until golden
  • Keep stirring gently to fry them uniformly
  • Add them to the hot syrup
  • Allow them to rest for 3 hours and serve
  • Garnish gulab jamun with chopped pistachios


No extra notes


Calories: 71kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg


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